CV Lattes
Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALQ) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Engenharia Agronômica from Universidade de São Paulo (2016) and master's at Science and Technology of the Food from Universidade de São Paulo (2019). Has experience in Science and Technology of the Food, acting on the following subjects: cachaça, cerveja artesanal, uréia, qualidade química and double distilling. (Source: Lattes Curriculum)
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In order to add quality to cachaça, aging in barrels of wood is essential aiming to increase the chemical and sensorial profile. The determination of the level of spirit maturation is influenced by several factors, such as species of wood used to manufacture the barrels, the application or the degree of internal burning, the number of uses of the barrel and the aging time. The level of ma…
This project inteds to evaluate chemical and sensory influences on beer due to the aging process in barrels made of different woods. Additionally to physico-chemical analysis, GC_FID will be performed and GC-MS will contribute to determining beer fingerprint via SPME extraction. An aged beer aroma-wheel is intended to be developed to identify the contribution of the different woods employ…
Combinations of raw materials for musts of barley and sugar cane juice will be used to seek a ratio that display chemical and sensorial complexity and characterise an inovative product. This project aims to obtain a new spirit having sensory and chemical characteristics similar to both of cachaça and whiskey. Greater complexities of favorable chemical compounds to the quality of the spiri…
| 3 / 3 | Completed scholarships in Brazil |
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